So, I have to give props to both Torque and Isa, as I suppose this is inspired by their recipes a bit.

Torque posted a tapioca based egg white, which was 1/1 water and tapioca, but then I added some chickpea flour to make a yolk looking thing, inspired by Isa's fronch toast recipe. I shared this "recipe" in passing with John P over dinner one time he was in town and he really liked it, and posted a pic, and so some of you got the recipe through his photo, but I've never posted it on here, mostly because I've never actually made a real recipe.

Pretty much I make one of these every day now, it helps me not be hungry until lunch, like it should be. Right? It makes my bagel carry me through.

Its still not the cleanest looking recipe, but, anyway, just in case you want to give it a try!

You can pick most of it up @ an Indian import store, except for the Korean fermented soy flour (Korean market! Its used in a condiment, but I don't know what it is, its just a tannish flour, its rather bitter if you try and use a lot, so go sparing in other recipes. I made this for awhile before I had this ingredient so I'm sure you could skip it if you want), and lecithin is more likely from a health food store.

Smaller version above, bulk version below (I keep a big tub of it at all times, and it still doesn't even make it 2 weeks around here)

Use:Vegetable oil (annatto oil is great because it makes it a beautiful color!)Ume Plum Vinegar (not necessary if you don't have it; I've used a few shakes of whatever vinegar)Braggs (I've used soy sauce and its too soy-saucy)

How to use:Mix the dry up really well and then put in a container of some sort.

To make a serving, I scoop 3 heaping TBS of mix into a liquid measuring cup. I add a slow drizzle of water while mixing with a fork, until I get a batter that looks like a thin crepe (3-4 TBS water? The 3 heaping Tbs + water is usually just shy of 1/2 c). I add around a half Tbs of oil, a few squirts of braggs and a dash of the ume plum vinegar (or whatever vinegar). I like to mix fakon bacon bits into it before cooking, and chopped onions.

In a small nonstick pan, I cook the onions (or other veggies) for a few minutes, with a little pan spray or buttery spread. I then pour half the batter in, grate faux cheese if I have it, and put the rest of the batter on top, allowing it to fit the pan. It is cooked a bit like a crepe, so that means be patient, don't try and turn until you know it will hold up! Sometimes I will put a lid on it to help it cook through a little better. Flip after its ready, then let it finish cooking through and browning a little bit. You can cook it til its a bit crunchy if you like. You can also make it like a folded omelet, though you'd have to saute your add ins, take them aside, make the omelet, flop the stuff in and fold it and finish it cooking. Be careful to cook it enough, because undercooked chickpea flour tastes gross!

Sprinkle more black salt on top, if you like that sulfur flavor.

I also really like using a pancake mold and using less mix, to put on an english muffin or bagel!

3Tbs of the mix will be around 85 calories, 10% of fiber and 5g of protein. The oil can be left out but I think it does make it a lot better (right!) so if you use around 1/2 Tbs it will add another 60 cals or so.

Someday I'm going to try making a little bit of the mix and trying it in a scrambled tofu, to give the scrambled tofu the "cling" of scrambled eggs. But its been like 8 months since I started making this and i've not bothered yet.

_________________Evolved a vascular system, so I went from bryophyte to lycophyte.

if i don't have fermented soybean flour, could i substitute it with regular soybean flour? (or should i just leave it out like you said)

Uuuh sure! This is why I said "recipe-ish." Give it a try! Try it without! and then report back :) I've not experimented alll that much I guess. I've mostly just experimented with the top 3 and added a few other things in for fun. So, let me know what y'all experiment with this.

I'm sure the regular soy flour wouldn't add the same umami as the fermented (I figured it could be a bit like dry miso? though its totally different with regards to fermentation I think) but it would add some more protein, etc.

_________________Evolved a vascular system, so I went from bryophyte to lycophyte.

_________________"That is some very responsible yolo-ing." - allularpunk"We are simple people, my husband is a mechanic with dirty hands, my daughter is a blue haired lesbian who's favorite activity is making people uncomfortable." - torque

_________________A whole lot of access and privilege goes into being sanctimonious pricks J-DubDessert is currently a big bowl of sanctimonious, passive aggressive vegan enduced boak. FezzaYou people are way less funny than Pandacookie. Sucks to be you.-interrobang?!

Totally going to try this. One question: should the proportions be the same for both recipes? There is twice as much chickpea flour as tapioca in the first, but the bulk recipe has 1.5 times as much chickpea as tapioca.

Totally going to try this. One question: should the proportions be the same for both recipes? There is twice as much chickpea flour as tapioca in the first, but the bulk recipe has 1.5 times as much chickpea as tapioca.

Err yeah the proportion is supposed to be 3:2:1

I always made a rather large mix so I scaled it down with some bad math, I guess?

_________________Evolved a vascular system, so I went from bryophyte to lycophyte.

This was so great! I made four this morning for me, husband, and two of my kids. I put in sauteed mushrooms, peppers and onions and pepper jack Daiya in three of them and just Daiya mozzarella in my daughter's. Even the edges that didn't have any Daiya were very cheesy to me so I'll leave it out of mine next time. I used up the last of my tapioca starch so we're going to get some more this afternoon so I can make the bulk version. Because I'd done all the mixing and sauteing last night, it took about five minutes total to make an omelet. Thanks for the recipe!

Ok, all I did was take out the fermented soybean flour. I also made the lecithin optional. I upped the smaller batch stuff, because I guess the math was wrong proportionally before? Basically its 3:2:1 Chickpea:tapioca:nooch

Use:Vegetable oil (annatto oil is great because it makes it a beautiful color!)Ume Plum Vinegar (not necessary if you don't have it; I've used a few shakes of whatever vinegar)Braggs (I've used soy sauce and its too soy-saucy)

How to use:Mix the dry up really well and then put in a container of some sort.

To make a serving, I scoop 3 heaping TBS of mix into a liquid measuring cup. I add a slow drizzle of water while mixing with a fork, until I get a batter that looks like a thin crepe (3-4 TBS water? The 3 heaping Tbs + water is usually just shy of 1/2 c). I add around a half Tbs of oil, a few squirts of braggs and a dash of the ume plum vinegar (or whatever vinegar). I like to mix fakon bacon bits into it before cooking, and chopped onions.

In a small nonstick pan, I cook the onions (or other veggies) for a few minutes, with a little pan spray or buttery spread. I then pour half the batter in, grate faux cheese if I have it, and put the rest of the batter on top, allowing it to fit the pan. It is cooked a bit like a crepe, so that means be patient, don't try and turn until you know it will hold up! Sometimes I will put a lid on it to help it cook through a little better. Flip after its ready, then let it finish cooking through and browning a little bit. You can cook it til its a bit crunchy if you like. You can also make it like a folded omelet, though you'd have to saute your add ins, take them aside, make the omelet, flop the stuff in and fold it and finish it cooking. Be careful to cook it enough, because undercooked chickpea flour tastes gross!

Sprinkle more black salt on top, if you like that sulfur flavor.

I also really like using a pancake mold and using less mix, to put on an english muffin or bagel!

3Tbs of the mix will be around 85 calories, 10% of fiber and 5g of protein.The oil can be left out but I think it does make it a lot better (right!) so if you use around 1/2 Tbs it will add another 60 cals or so.

_________________Evolved a vascular system, so I went from bryophyte to lycophyte.

Lycophyte, I had this bookmarked for a long time and finally made it about 10 days ago-- and have had a nomlet everyday since because it's AWESOME! I've been adding sauteed onios and bell peps (from frozen) and Daiya. So good, thank you for sharing!